Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Braised Lamb Meatballs in Spinach Curry

Servings: 4

A warmly spiced spinach-yogurt curry becomes the braising sauce for these gluten-free lamb meatballs (you can substitute beef) to serve over basmati rice or quinoa. Garam masala is an Indian spice blend of coriander, cardamom, cumin, cinnamon, cloves, and black pepper, though spice mixes can vary.

Ingredients

For the spinach curry

  • 1 10-oz. bag frozen spinach, thawed (no need to squeeze dry)
  • 3/4 cup plain Greek yogurt
  • 1/2 cup chicken stock or water
  • 1 Tbs. cornstarch
  • 2 tsp. garam masala
  • 1 tsp. kosher salt

For the meatballs

  • 1 lb. lean ground lamb or beef
  • 1/4 cup fine almond flour
  • 1 large egg
  • 2  cloves garlic, minced
  • 1 Tbs. minced fresh ginger
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • Pinch cayenne pepper
  • 2 Tbs. vegetable oil
  • Thinly sliced red chile, for serving (optional)
  • Greek yogurt, for serving (optional)

Nutritional Information

  • Calories (kcal) : 440
  • Fat Calories (kcal): 290
  • Fat (g): 32
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 130
  • Sodium (mg): 750
  • Carbohydrates (g): 11
  • Fiber (g): 2
  • Sugar (g): 3
  • Protein (g): 29

Preparation

Make the spinach curry

In the bowl of a food processor, puree the spinach, yogurt, stock, cornstarch, garam masala, and salt until smooth. Set aside.

Make the meatballs

In a medium bowl, combine the lamb, flour, egg, garlic, ginger, coriander, cumin, salt, black pepper, and cayenne. Use a tablespoon or small scoop to form about 24 golf ball-size meatballs, each about 1 oz. (This step can be done up to a day in advance.)

Heat the oil in a 10-inch skillet over medium-high heat. When it shimmers, add the meatballs in a single layer, and brown well, turning once or twice, about 6 minutes. Reduce the heat to medium-low, add the spinach curry, and stir gently to combine. Simmer, stirring occasionally, until the meatballs are cooked through and register 165°F on a meat thermometer and the spinach curry thickens, about 15 minutes. If you like, sprinkle with red chile and top with small dollops of cooling yogurt.

Reviews

Rate or Review

Reviews (2 reviews)

  • Kraval | 03/10/2021

    Great weeknight dish, but I did make a few changes to the recipe to get more - like adding onions, garlic, cilantro and jalapenos, as well as cumin, coriander and turmeric powders. Would definitely make again.

  • NancyD | 03/10/2021

    Super easy and super delicious.
    Have made it several times since discovering this.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial